Chocolate and Marzipan Gateau

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Ingredients for 1 cake(s), Ø 23 cm
  • For the chocolate base
  • 43 g Butter
  • 13 g Powdered sugar
  • 40 g Egg yolk(s)
  • 43 g Dark chocolate (40-60 % cocoa), melted
  • 60 g Egg white(s)
  • 60 g Sugar
  • 43 g Flour
  • For the juice
  • 25 g Orange liqueur, Cointreau
  • 12 g Water
  • 12 g Powdered sugar
  • For the cream
  • 150 g QimiQ Whip Pastry Cream, chilled
  • 150 g QimiQ Classic
  • 60 g Sugar
  • 150 g Dark chocolate (40-60 % cocoa)
  • 60 g Marzipan (almond paste), coarsely grated
  • 20 g Pear brandy
  • For the glazing
  • 150 g QimiQ Classic
  • 384 g Water
  • 200 g Dextrose
  • 63 g Cocoa powder
  • 16 g Gelatine sheets à 3 g
  • 79 g Glucose syrup
  • 8 g Corn flour / starch
  • 120 g Dark chocolate (40-60 % cocoa)
  • For the fruit layer
  • 400 g Peaches
Method
1.
Bake the sponge base and slice into two bases. Drizzle with the juice.
2.
For the cream, lightly whip the cold QimiQ Whip, QimiQ Classic and sugar until smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Continue to whip until the required volume has been achieved.
3.
Melt the chocolate, carefully fold into the mixture and mix well.
4.
Add the marzipan and pear brandy and mix well.
5.
For the glazing, soak the gelatine until soft and squeeze off excess water. Place the QimiQ Classic, water, dextrose, cocoa powder, gelatine, glucose syrup and corn flour in a saucepan and mix well. Bring to the boil whilst stirring constantly. Add the chocolate and stir until completely melted.
6.
Remove from the heat and allow to cool down to 32° C.
7.
To construct the gateau, place one base in a 23 cm cake ring. Spread with a layer of cream and top with the diced peaches. Cover with the second base, add the remaining cream and smooth off with a palette knife. Chill well.
8.
Remove the cake ring and coat with the chocolate glazing.